Summer Vegetable Gratin

Summer Vegetable Gratin features layers of fresh summer vegetables blanketed with parmesan cheese then baked. This delicious side dish is fresh and timeless!

Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Servings

Calories 135kcal

Ingredients

2 Tablespoons extra virgin olive oil plus more for drizzling
4 shallots or 2 small sweet onions chopped
salt and pepper
4 cloves garlic
1/4 cup chopped fresh basil
2 teaspoons chopped fresh thyme
6 Roma tomatoes or 4 vine-ripened tomatoes sliced 3/4” thick
2 medium yellow squash cut into 1/4 inch slices
1 medium zucchini cut into 1/4 inch slices
3/4 cup freshly grated parmesan cheese

Instructions

Preheat oven to 375 degrees. Spray a 7x11" baking dish with nonstick spray then set aside.
Heat 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add shallot or onions, season with salt and pepper, and then saute until softened, 5-7 minutes. Add garlic then saute for 1 more minute. Add fresh basil and thyme then stir to combine. Transfer mixture to prepared baking dish then spread into an even layer in the bottom.
Add sliced zucchini and yellow squash to a large bowl then drizzle lightly with extra virgin olive oil and season with salt and pepper. Layer the vegetables in slightly slanted rows until you run out of room or all the vegetables are used up. Season the top with salt and pepper then cover the baking dish with foil and bake for 30-35 minutes, or until the vegetables are tender when pierced with a knife. Remove foil then sprinkle parmesan cheese on top. Return to oven uncovered then bake until cheese is golden brown, 10-15 minutes. Let dish sit for 10 minutes before serving.

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